With a beef and veggie filling flavored with wine, Worcestershire sauce and pepper and topped with cheesy mashed potatoes, Cottage Pie is the granddaddy of comfort foods. Loved by kids and adults, so simple to make and economical, this is a must for a weeknight meal or a lazy Sunday supper. And leftovers taste even better.
Often incorrectly called “shepherds pie” which is made with ground lamb or leftover roasted lamb, when made with ground beef or leftover roast beef, the pie is called Cottage Pie – no involvement from any shepherds. Call it what you will.
Growing up Cottage Pie was on repeat in my home during the colder Sydney winters. That or shepherds pie. When it came to traditional, comforting recipes, my mum was queen. This is a little ode to her. More cozy recipes here.
COTTAGE PIE
Equipment
- 1 baking dish
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 large carrots, diced
- 1 lb grass-fed ground beef
- 1 1/2 cups beef broth
- 3/4 cup red wine
- 1/4 cup tomato ketchup
- 2 tablespoons Worcestershire sauce
- good pinch of salt
- 1 teaspoon freshly ground pepper
- 1 cup frozen green peas
POTATO TOPPING
- 4 russet potatoes, peeled & chopped
- 1/4 cup sour cream
- 2 tablespoons butter, plus extra for the top
- 1 cup grated cheddar cheese
Instructions
- Heat the oil in large skillet over medium heat. Add the onion, garlic, and carrot and cook, stirring occasionally for about 10 minutes until softened.
- Add beef and cook for 10 minutes, breaking up any large lumps, until browned.
- Add broth, wine, ketchup, sauce, salt and pepper; stir to combine. Bring to a boil then reduce the heat to medium-low. Cook, uncovered, stirring occasionally, for 20 minutes or until the sauce is thickened but still saucy. Spoon the mixture into large casserole dish 6 to 8 cup capacity.
- Preheat the oven to 375°F (190°C).
To make the potato topping:
- Place the potato in large saucepan and add enough water to cover the potato; add a pinch of salt. Cook, over medium-high heat, uncovered, for 15 minutes or until potato is softened; drain well, returning potato to the same pan. Mash the potato using a potato masher until no large lumps remain. Add sour cream, 2 tablespoons of butter and 1/3 cup of cheese; stir vigorously with a fork until smooth.
- Roughly spread over ground beef mixture leaving the surface uneven – you can use a fork to rake through the potato. Sprinkle with remaining cheese and add little dobs of butter. Bake in preheated oven for 25 minutes until the top is golden-brown. Place under the broiler, about 8 inches away from the heat source, for a few minutes to further brown the top, if desired. Serves 5 to 6.
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